Cheesy Broccoli Florets

Broccoli florets cooked with cheese tastes yummy. It hardly takes any time to cook.

This is my mom’s recipe. She loved cooking it with fresh broccoli from her kitchen garden.

I have used 2 cheeses for this recipe. You may use more cheese types in yours or go with only one.

Just the combination of cheese, broccoli and garlic is devine!

While cooking, take care not to overcook the broccoli. The stalk should retain a slight crunch.

Serve this as an appetizer or snack. You could even use it as filling for sandwich.

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Cheesy Broccoli Florets                 Serves 3 to 4

Ingredients:

Broccoli – 250 g (cut into florets)

Sweet peas – ½ cup (shelled)

Coriander leaves – 1 tblsp (chopped)

Processed Cheese – ¼ cup (grated)

Mozzarella Cheese – ¼ cup (grated)

Cumin seeds – ½ tsp

Roasted cumin powder – 1 tsp

Garlic – 2 to 3 cloves (chopped finely)

Red chili flakes – to taste

Olive oil – 1 tblsp

Butter – 1 tblsp

Salt – to taste

Method:

1.    Wash the broccoli florets with boiling hot water. Drain and keep aside.

2.    Heat the oil in a pan. Add in the butter. Once the butter has melted, temper with cumin seeds.

3.     Lower the heat and add in the garlic and the chili flakes. Cook briefly. Add in the broccoli. Cook stirring continuously for ½ a minute. Add in the peas. Season with salt. Give it a mix.

4.    Cover and cook on low medium heat. Stir it from time to time. Cook till the broccoli is almost done. DO NOT overcook.

5.    Add in some chopped coriander leaves and the cheese. Mix thoroughly. The cheese should melt into the broccoli florets. Turn off the heat.

6.    Sprinkle the cumin powder on top and serve it hot as an appetizer or starter. Goes well as a sandwich filling too.

© Rinki’s Kitchen